Unlike other fruiting trees, young coconut trees are one of a kind. In the right environment, they have the capability to produce young coconuts year round.
Here are a few things that really make Thai coconuts the best in the world.
Seasonality is key
Seasonality makes a big difference in terms of the coconut tree's yield or coconuts produced with time of harvest and flavor.
In Thailand, there are only two seasons: dry and rainy.
This one difference has a huge impact on coconut farming. The average rainfall can range from 14 inches in the rainiest month of September to less than one inch in March.
When it is consistently monsoon-ing, the plentiful water nourishes the tree. Helping the coconuts to grow bigger and have more coconut water. With more coconut water, the layers of coconut meat are slightly thinner, and sweeter!
On the other hand, during the dry season, there are fewer coconuts that also have less coconut water. These coconuts typically stay on the tree a few more days before being harvested.
Consequently, dry season is considered low season for coconut farming.
Coconuts need HEAT
The hottest and driest months are from March to May. In Ratchaburi Province, where Copra’s factory is located, the average temperatures are always high. Ranging anywhere from 75 degrees F to 89 degrees F.
The hotter the temperature, and the more sun the coconuts are exposed to, the sweeter the coconut water will be. Even coconuts from the same bunch can even have varying levels of sweetness depending on whether they were shaded or sunbathing during growth.
Seasonality paired with organic farming practices results in each batch of young Thai coconuts not only tasting their best, but are also being unique in their own sweetness and water to meat ratio.
At Copra Coconuts we freshly freeze our young coconuts harvested and extracted at peak time to maintain the flavor and nutrition profile until it reaches your door.
It’s all about the soil
Biodiverse farms produce the best tasting coconuts.
Biodiversity boosts ecosystem productivity where each species, no matter how small, has a very important role.
The result is a naturally lush coconut grooves! It’s harder work to farm sustainably, but the final product is worth it!
A biodiverse ecosystem plays a major role in ensuring the quality of the nutrients found in produce.
It’s the same reason that organically grown produce is more nutritious than hydroponic or conventionally grown produce. Actually, the more direct analogy is to wine. Just as people prefer Malbec grapes from Argentina, pinot noir from Oregon or sauvignon blanc from New Zealand.
The quality of coconuts is specific to their environment and growing conditions. Though we all think of coconuts on the beach, coconuts from these environments tend to have a distinct salty flavor.
Ratchaburi Province, home to Copra’s factory and source of all its coconuts, is an agricultural powerhouse in Thailand because of its soil and weather. Its dark, mineral-rich soil, abundant water and year-round sun ensure that the coconuts are extremely sweet.
Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.
Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.
Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.
If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.